Determination of Ice Crystal Size Distributions in Frozen Desserts

Abstract

Formation of the ice crystal size distribution during manufacture of frozen desserts plays an important role in determining textural characteristics. A crystal size distribution with a large mean size and wide variation results in a coarse product. A new methodology has been developed to characterize the ice crystal size distribution accurately. An optical microscope was used to produce photomicrographs of ice crystals in frozen products. The microscope was housed in a refrigerated glove box, which provided excellent temperature control and allowed samples to be analyzed at various stages of manufacture. The photomicmgraphs were analyzed using a digitizing board connected to a microcomputer.